Caramel Maple Cinnamon | Braum's

Caramel Maple Cinnamon


  • 1/3 cup pecans, chopped and divided
  • 1 cup sugar
  • 5 tsp. ground cinnamon
  • 1 1/2 cans (16 oz. each) jumbo buttermilk biscuits (12 biscuits, quartered)
  • 1/3 cup butter, melted
  • 1/2 cup caramel ice cream topping, heated
  • 2 Tbsp. maple-flavored syrup


  1. Preheat oven to 350 degrees. Generously grease a 10-inch bundt pan.
  2. Sprinkle half of the pecans in the bottom of the pan; set aside.
  3. In a small bowl, stir together cinnamon and sugar; set aside.
  4. Cut biscuit dough into quarters. Dip each piece of dough into melted butter and roll into cinnamon/sugar mixture to coat.
  5. Drop dough pieces into the pan. Sprinkle with remaining pecans.
  6. Stir together caramel topping and maple-flavored syrup and drizzle onto dough pieces in the pan.
  7. Bake at 350 degrees for 25 minutes or until dough is light brown. Cover with foil to prevent over browning and bake five minutes more.
  8. Let stand for one minute only and invert onto a serving platter. Spoon any topping or nuts remaining in the pan onto rolls. Serve warm. (Note: Allowing the bread to sit in the pan for more than one minute will make it difficult to remove.)